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Guys, this is as close to the actual recipe as I think you can get without access to whatever magic leprechaun dust goes into the making of Doubletree's delicious chocolate chip cookie. I will make no other chocolate chip cookie after this. Yeah, yeah, it's a chocolate chip cookie. BUT IT IS SO GROOD.

Doubletree Hotel's Chocolate Chip Cookie [unofficial]

1/2 C rolled oats (use the good stuff, please)
2 1/4 C all-purpose flour (not bread flour, too much protein)
1 1/2 tsp. baking soda
1/2 tsp. salt
1/4 TEASPOON (whoops!) cinnamon
1 C butter, softened
3/4 C brown sugar, packed (a generous 3/4 as well.)
3/4 C sugar
1 1/2 tsp. vanilla
1/2 tsp. lemon juice
2 eggs
3 C semi-sweet chocolate chips (the hotel uses Ghiradelli)
1 1/2 C chopped walnuts (I used pecans, and I measured AFTER I chopped. Big difference.)

Grind oats in a food processor or blender until coarse-almost-fine. You want some tooth to it. Combine the oats with the flour, baking soda, salt and cinnamon in a bowl, set aside.

Cream together the butter, sugars, vanilla, and lemon juice in another bowl with electric mixer (or stand mixer.) Make sure there are NO LUMPS. Creamy smooth. Blend in each egg individually until thoroughly combined. Slowly add the dry mix until well blended. Switch to a sturdy spoon and mix in the chips and nuts. This is a VERY CHUNKY dough.

This dough must be chilled before you bake it, preferably for several hours. I found that making balls BEFORE CHILLING was much easier. (I did half and half.) After making balls (the original instructions said to use a 1/4 C measurement for each cookie, but that ends up being HUGE, I just did slightly larger than golf ball) flatten the bottom to help it spread properly. Cover with wrap and stick in the fridge for a few hours (or overnight like I did.)

Bake on ungreased cookie sheet (or parchment lined sheet) at 350 for roughly 14 minutes. one batch went for 16, so look for browned edged and soft centers that look set. They're chunky enough that the edges will tell you all you need to know. Allow to cool slightly, then transfer to a closed container to let them maintain their softness.

Makes just under 3 dozen.

Note: the lemon juice helps the baking soda be more active, giving you a softer cookie. But they're so chunky, you don't get a "cake" style cookie, just not a thin, crisp disk. I hate those kind of chocolate chip cookies, anyway. You MUST add nuts (or other chips to offset the space.) Otherwise, they'll spread on the pan and not hold together. But then, I don't know why you'd want a chocolate chip cookie without nuts, that seems like BLASPHEMY. :)

In conclusion: OM NOM NOM.


( 29 comments — Leave a comment )
May. 25th, 2010 03:57 pm (UTC)
Oooh, I'll have to give this a shot!
May. 25th, 2010 03:59 pm (UTC)
I'm on my second of the morning. :D
May. 25th, 2010 04:28 pm (UTC)

Is that really a 1/4 cup of cinnamon? Wow.
May. 25th, 2010 04:35 pm (UTC)
WHOOPS! Nope, 1/4 tsp, thanks for catching that!!!
May. 25th, 2010 04:49 pm (UTC)

I thought that might be a lot, but I'm not an experience baker and I've never had the Doubletree cookies, so anything is possible.

Thanks for posting the recipe, I'll have to try these.
May. 25th, 2010 04:56 pm (UTC)
Hahaha, yeah, that's a bit excessive on the cinnamon, though, THANKS AGAIN for catching that!

I just pulled the last batch out of the oven. holy smokes, they're tasty.
May. 25th, 2010 04:51 pm (UTC)
What does "to cream" mean, exactly?

Sorry, my cooking vocab in English is extremely limited.
May. 25th, 2010 04:55 pm (UTC)
Beat the butter and sugars together until it's a creamy (smooth) mix. You don't want any lumps.
May. 25th, 2010 05:02 pm (UTC)
We actually say "utrzeć masło z cukrem", which can be literally translated as "grate the butter with sugar". :D

Minstrel: linguistic curiosities you did not know how little you cared for!
May. 25th, 2010 05:07 pm (UTC)
Mmm, that recipe looks WONDERFUL!
May. 25th, 2010 06:10 pm (UTC)
I can attest that it turns out WONDERFULLY. om nom nom!
May. 25th, 2010 05:35 pm (UTC)
Hmm. The oats put me off until I read "Grind oats in a food processor or blender until coarse-almost-fine."

Gonna have to try these now; they sound yummy.

Thank you!
May. 25th, 2010 06:10 pm (UTC)
Oooh, I love oats. But yes, you grind them up so they're almost a flour. You could probably turn them completely into a flour if you so adverse to oats?
May. 25th, 2010 06:21 pm (UTC)
Hmmm, I might try that. It's more of a texture issue I have with oats, rather than a dislike of the taste.
May. 25th, 2010 06:16 pm (UTC)
I really like the idea of ground up oatmeal in these. I love a toothsome cookie!

How big do the golfball sized cookies end up?
May. 25th, 2010 07:28 pm (UTC)
They're pretty generous, about the size of a Mrs. Fields? I made a few small ones with my cookie scoop to see how they would turn out, and they were great, too. But. The dough is so chunky that it was a big exercise in scooping. (That was when I realized that forming the balls BEFORE chilling is the way to go. Also, keep dough chilled until it goes into the oven.)
May. 25th, 2010 06:49 pm (UTC)
Do you think steel cut oats would work? They are already ground:


I do not posses a food processor at this time, but would love to try these :)
May. 25th, 2010 07:30 pm (UTC)
I used those very oats! I ground them up a little finer in my food processor, but if you had a blender, that would work, too. Just a few pulses. (Honestly, it could be great un-ground, I just stuck with the original recipe. Let me know how they turn out if you do that differently!)
May. 26th, 2010 01:00 am (UTC)
You can also sieve them -- press them through a sieve with the back of a wooden spoon -- which takes time, but works just as well. (I've done it for another recipe. Sorry to barge in.)

Edited at 2010-05-26 01:01 am (UTC)
May. 26th, 2010 01:02 am (UTC)
I shall have to try, but I am not sure if they will replace my awesome soft chocolate-chip cookies recipe. :-P

Not that I should be going anywhere near an oven soon after today's fail. ahahah.

(By the way, this is nymphaeaelegans, I just...switchd journals because people hated my username and I am accomodating)
May. 26th, 2010 01:20 am (UTC)
What does 'the good stuff' mean, vis a vis, oatmeal? Something fancy and expensive? Something made a certain way?

I tend to open a packet of instant oatmeal and dump into recipes, since that's the only kind anyone will eat, i don't back often, and don't want ten dollar oatmeal sitting around going stale 'cause i only use it once a year, you know?

These sounds quite delicious. :)
May. 26th, 2010 02:16 am (UTC)
I mean proper oatmeal, not the instant kind, or quick cooking. (All of the nutrition is cut off that stuff! *g*) Oatmeal does keep for ages, though. You can get whole oats for about 3 bucks where I live, or buy what you need in bulk if this is all you'd use it for?

And holy crap, they were DELICIOUS. This is my solid go to recipe from this point on.
May. 26th, 2010 02:28 am (UTC)
Ah, okay, i see. :) I like oatmeal, but don't make it the 'old fashioned' way too often. Lazy me!
I do adore oatmeal cookies, though....

I wonder what a little sorghum added to this recipe would taste like? I still have some left over from Xmas cooking...hrmmmmm....
May. 26th, 2010 02:34 am (UTC)
I've never really baked anything before. My husband is better at it than I am. Theres still that Dr. Pepper cake that I should try.
May. 26th, 2010 12:06 pm (UTC)

I was born and raised not too far from the original home of Dr. Pepper, it's my favorite soda (when I drink them) and even I wouldn't dream of a Dr. Pepper cake. Uh... you can have my slice. ;)
May. 27th, 2010 06:46 pm (UTC)
Oh my god....I LOVE Dr. Pepper like BURNING! It drove my mother crazy that I wouldn't stop drinking it and she would try other ways to prevent me from getting my hands on one. It never worked. XD

Let me fine the link and I'll post it here.
May. 27th, 2010 06:47 pm (UTC)
May. 26th, 2010 05:56 am (UTC)
Not like the Got Milk commercials plz.
OMG...I think I shall die happy now.
May. 27th, 2010 03:48 am (UTC)
Why would someone not want nuts? Possibly because they don't like it when someone sticks bland nuts in their tasty baked goods. Or perhaps because they prefer their sweets sweet and their nuts savory, if not salty.

But that's just me.
( 29 comments — Leave a comment )


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